⇒ bread and butter pudding

Ingredients (serves 5+)
50g butter
9-10 slices white bread (depending on arrangement, size of tray)
4 eggs plus 4 egg yolks
175g caster sugar
300ml thin cream
300ml thickened cream
vanilla essence

Utensils:
Egg beater/whisk
saucepan
baking dish
roasting pan
large mixing bowl


Directions:
Lightly butter a 2-litre baking dish.
Butter the bread, remove the crusts, then cut each slice into 2 triangles.
Arrange triangles in layers in the dish.
Whisk together the eggs, egg yolks and caster sugar.
Place both creams in a saucepan with the vanilla and bring to scalding point.
Pour cream over the egg mixture and whisk lightly to combine. Strain mixture over bread slices, making sure not to dislodge them. Set pudding aside for at least 30 minutes - this ensures that the pudding will be light and not stodgy.
Preheat the oven to 180°C.
Place the baking dish in a large roasting pan and pour enough boiling water into the pan to come halfway up the sides of the baking dish.
Cover the dish loosely with foil, place in the oven and bake for 15 minutes. Remove the foil and bake the pudding uncovered for a further 15 minutes or until golden
Serve immediately.

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